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Strawberry Banana Bread



  • nonstick cooking spray
  • 1 cup oats
  • 1/2 cup fat-free milk
  • 2 medium 1 cup bananas, very ripe, mashed
  • 1/2 cup egg substitute, cholesterol-free
  • 1/2 cup canola oil
  • 2 cups all-purpose flour
  • 2 tbls. Sugar Substitute, or 1/4 cup sugar
  • 2 tsps. baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup POLANER Sugar Free Strawberry Preserves, or sugar free blueberry preserves


Preparation time: 15 minutes Bake time: 55 minutes Cooling time: 30 minutes

HEAT oven to 350F. Lightly coat bottom only of 8x4-inch loaf pan with nonstick cooking spray.

COMBINE oats and milk in medium bowl; mix well. Let stand 10 minutes. Stir in bananas, eggs and oil until combined.

COMBINE flour, sugar substitute, baking powder, baking soda and salt in large bowl; mix well. Add banana mixture to dry ingredients all at once; stir just until ingredients are moistened.

STIR preserves in small bowl until thinned to spreading consistency.

POUR half of batter into prepared pan;
spoon preserves over batter, spreading to
cover. Spoon remaining batter evenly
over preserves.

BAKE 55 to 60 minutes or until wooden
pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.

Makes 16 servings

Store banana bread, tightly wrapped
in plastic wrap or foil, at room
temperature. Freeze for longer
This special banana bread makes a
great hostess gift. Wrap in decorative
foil or colored plastic wrap, tuck in a
basket or onto a cutting board and
add a jar of sugar free preserves.

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According to UC Davis, olives were first cultivated around 3,000 B.C. in the Mediterranean region. Currently, 860,000 tons of table olives are consumed world-wide combined with1,662,000 tons of olive oil. Olives were brought to California in 1700s by Franciscan missionaries from Mexico.

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